Cast Iron Burgers

I make these year-round. The week that winter shows up in Orlando? Cast iron. August, when I don't feel like babysitting the griddle or grill? Cast iron. The skillet does the heavy lifting, and the beef does the rest.

Why Cast Iron Makes a Better Burger

Cast iron holds heat like nothing else in my kitchen. When the beef hits the surface, the pan stays hot instead of dropping in temperature the way a thin skillet does. That steady heat is what gives you the crust. You know, that browned, craggy edge that tastes like the best part of a burger? That's the Maillard reaction.

A grill lets all that beefy fat drip away into the flames. The pan keeps it. So the burger basically sears in its own juices. More flavor, better crust, and you're not standing outside in the cold or the heat to get it.

These are thick, diner-style patties. Not smash burgers. If smash is your thing, you can absolutely make my Blackstone Smash Burger recipe in cast iron.  Today we want a patty with some heft, a real bite to it.

Ingredient Notes

• Ground beef (80/20). Don't go leaner. I've tried. The fat is the flavor, and it's also what keeps the patty from drying out and sticking to the pan. An 85/15 will work in a pinch, but 80/20 is the sweet spot.
• Worcestershire sauce.  Don't dump in more thinking it'll be better. It won't. It'll make the meat soggy.
• Sea salt. I salt the outside of the patties, not the inside of the mix. Salt mixed into raw beef pulls out proteins, giving you a springy, sausage-like texture. Salt goes on right before cooking.
• Buns: I love these on my bread machine hamburger buns or bread machine brioche buns.

A Few Things I've Learned

• Don't overheat the pan.  Cast iron is not an outdoor griddle. It doesn't need ten minutes to come up to temp. If your skillet is already smoking before the patties go in, it's too hot. An infrared thermometer is your friend here if you have one. You're aiming for that 375 to 400°F window, not the surface of the sun.
• Skip the garlic and steak seasoning. I know, they are delicious. But the little bits of garlic and sugar in steak rubs burn fast on cast iron heat, and burning is how you smoke out the whole house. Salt, pepper, Worcestershire. That's the move for indoor burgers.
• Know your temps. Cooking time is a guide, not a law. Patties vary. For food safety, the USDA says ground beef should hit 160°F internally. If you like a little pink and you understand the trade-off, a thermometer takes the guessing out of it either way.

Step by Step

1. Step 1: Add the Worcestershire to a bowl, then the ground beef. Work it in gently with your hands. Gently is the word. Overworked beef gets tough and dense.

2. Step 2: Form into ball shape with your hands. Press a shallow dimple in the center of each with your thumb. The dimple keeps the burger from puffing into a meatball as it cooks.

3. Step 3: Salt and pepper both sides just before cooking.

4. Step 4: Heat your cast iron skillet over medium-high to about 375 to 400°F. Flip your vent fan on now, before anything starts smoking.

5. Step 5: Lay the patties in the hot pan. Cook four minutes without touching them. Resist the urge to peek or press.

6. Step 6: Flip once. Cook another four minutes, or until they hit your doneness. Lay a slice of cheese on each patty. Add a teaspoon or two of water to the skillet, then cover for one minute. The trapped steam melts the cheese fast and even.